High-pressure processing – effects on microbial food safety and food quality

High pressure processing for food safety.

Food preservation using high pressure is a promising technique in food industry as it offers numerous opportunities for developing new foods with extended shelf-life, high nutritional value and excellent organoleptic characteristics. High pressure is an alternative to thermal processing. The resistance of microorganisms to pressure varies considerably depending on the pressure range applied, te...

Processing , Products , and Food Safety : Processing , Products and Food Safety

The humerus is often used to assess skeletal health in laying hens. It usually contains an airsac in the central cavity, but studies have demonstrated that the humeri of some hens do contain medullary bone. This study used radiographs to compare the incidence of increased radiodensity in the central cavity of humeri between lines of highproducing non-commercial laying hens. Hens of six lines (n...

Food Quality and Safety

Microbial food safety risk assessment

Processing, Products, and Food Safety

were supplemented with 40 ppm T4 for 10 days. Of the 3 treatment groups, 1 was maintained under a 14-h light schedule and fed breeders’ diet while the 2 others were subjected to a drop in photoperiod to 6 h during or after supplementation, and were then fed a maintenance diet. Egg production, feed intake, body weight, molt and plasma levels of T4 were measured. All treated hens ceased laying wi...